I wanted to try out custard powder in a muffin to see if it
would be as tasty as it is in a biscuit. Short answer, yes it is. My family ate
them all in a matter of hours, although they are massive fatties so this is not
necessarily helpful evidence. Personally I thought that they weren’t very sweet
at all, which can sometimes be a bonus, but I think that they would be nicer
with a scoop of vanilla ice-cream or something. Frozen raspberries will work
better for this recipe because they will hold their shape more but it’s no big
deal if you use fresh.
Ingredients
250g self-raising flour
125g plain flour
90g soft light brown sugar
4tbsps custard powder
100g butter, melted
250ml milk
1 egg, beaten
125g white chocolate, roughly chopped
A few good handfuls of raspberries, frozen
Preheat the oven to 200⁰C and line a muffin tray with cases.
Sift both flours in a large mixing bowl.
Add the sugar and custard powder.
Make a well in the dry ingredients and pour in the melted
butter, milk and beaten egg. Fold everything in until just combined.
Stir in the chopped chocolate and raspberries.
Spoon large dollops of mixture into the muffins cases and
make for 25-30 minutes or until golden brown. Cool on a wire rack.
These are delicious eaten warm.
No comments:
Post a Comment